Sensory properties of Californian and imported extra virgin olive oils

Journal of Food Science

Volumn 76, Issue 3, 2011, Pages S170-S176

  Delgado, Claudia ^a   Guinard, Jean Xavier ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Descriptive analysis; Extra virgin olive oil; Imported compared with domestic olive oils; International Olive Council sensory certification

Indexed keywords

EID: 79955007804     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02040.x     Document Type: Article

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